Pogácsa is a traditional Hungarian recipe for a classic soup of fish, parsnips, carrots and leeks in a home-made fish stock base thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Pogácsa.
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Dating back to medieval Hungary, these soft, yeasted, scone-like snacks are among the most traditional and widespread across the country. They come in different sizes and varieties: topped with melted cheese, studded with pork crackling (tepertős), filled with cottage cheese (túrós), for example
Ingredients:
425g plain flour
230g butter, melted and cooled
120ml sour cream
4 tbsp milk, lukewarm
3 tsp yeast
1 tsp sugar
2 eggs (1 egg for the dough, 1 egg yolk for egg wash)
60g mature Cheddar cheese, grated (Optional)
Method:
In a mug, mix together the lukewarm milk, sugar and yeast. Cover loosely and set aside to activate the yeast until the mixture is frothy (about 10 minutes).
Combine all the ingredients in a large mixing bowl (add the grated cheese at this point, if using) — remember to add only one egg. Bring the ingredients together as a dough. Knead lightly in the bowl, cover with a tea towel then set aside to prove in a warm spot for 30 minutes.
Pre-heat your oven to 180°C.
Turn the dough onto a floured work surface and roll out about 2cm thick. Cut with a biscuit cutter or shot glass dipped in flour.
Transfer the pieces of dough to a baking tray lined with baking parchment, leaving enough room between them to account for expansion. Beat the egg yolk in the bowl then brush lightly over the top of each pogácsa to glaze.
Once all the dough has been used up (you can re-roll and cut more from the scraps) transfer the pogácsa to the centre of your pre-heated oven and bake for about 25 minutes, or until golden brown and baked through.
Remove from the oven and transfer to a wire rack to cool. Serve as a starter or as a snack with tea or coffee.
